Moist and Buttery Marble Cake Recipe with Ganache
This classic marble cake combines rich chocolate swirls with a soft and buttery vanilla base. It’s elegant enough for celebrations yet simple enough for everyday baking. A glossy chocolate ganache on top adds a decadent touch that makes this cake unforgettable.
Why You’ll Love This Marble Cake
- Moist and tender crumb
- Beautiful swirls of vanilla and chocolate
- Easy to make with simple ingredients
- Finished with a luscious ganache
Ingredients
For the Marble Cake:
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¾ cups cake flour (or substitute all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk, at room temperature
- ¼ cup unsweetened cocoa powder
- 2 tablespoons hot water
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or an 8-inch round cake pan with butter or nonstick spray. Line with parchment paper if desired for easy removal.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar on medium speed for about 5 minutes, until light and fluffy.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix until just combined—do not overmix.
6. Make the Chocolate Batter
In a small bowl, whisk the cocoa powder and hot water until smooth. Transfer ⅓ of the vanilla batter into a separate bowl and mix in the cocoa mixture until fully combined.
7. Create the Marble Effect
Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Use a skewer or toothpick to gently swirl the batters together to create a marbled pattern—avoid over-swirling.
8. Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Chocolate Ganache Topping
How to Make:
- Heat the heavy cream in a small saucepan until just simmering (do not boil).
- Pour over the chocolate chips in a heatproof bowl.
- Let sit for 1–2 minutes, then stir until smooth and glossy.
- Let the ganache cool slightly, then pour over the cooled marble cake.
Tips for Success
- Room temperature ingredients ensure a smooth batter and even texture.
- Don’t overmix the batter once the flour is added to prevent a dense cake.
- Adjust the swirl technique to control how chocolatey each slice is.
Serving Suggestions
Serve plain, dusted with powdered sugar, or topped with ganache. This marble cake pairs perfectly with a hot cup of coffee or tea.
Storage
Store the cake at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.